A DELICIOUS RECIPE EVERY WEEK

Judy Micklewright

In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.

All Contributions from Judy Micklewright (3)

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible. From 21 Day Weightloss Kickstart Instructions: Preheat your oven to 375° F. Rinse the shredded potatoes and… Read more

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s Pie (a vegetarian version) is commonly made with cheese, butter, milk, and/or cream. This plant-based version uses a… Read more

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up. We always have a large quantity of broccoli and cauliflower stalks… Read more